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@  Ajax : (14 March 2017 - 10:33 PM) Eyo left us Kretan.
@  Kretan : (28 January 2017 - 09:22 AM) Echo
@  Ajax : (12 January 2017 - 07:52 PM) Eyo
@  Ajax : (08 November 2016 - 09:46 PM) :new_russian:
@  eyoismos : (30 September 2016 - 10:13 AM) like you ever participated ... and now you are "protesting" ? seriously ?
@  ChrisE : (22 September 2016 - 02:09 PM) Fark what happened to this place. Dead, like Ammos and Fix Live.
@  eyoismos : (18 September 2016 - 04:39 AM) still here ... still last man standing
@  Ajax : (29 June 2016 - 12:46 PM) :acute:  :lol:
@  eyoismos : (22 June 2016 - 04:47 AM) whats the matter Ajax? cant get through to your favorites sexline? would it be ?
@  Ajax : (14 June 2016 - 08:17 PM) :bomb_phone:
@  eyoismos : (17 May 2016 - 08:29 AM) dηλαδή τί θέλεις να μας πείς ; οτι γλυκοφιλάς τα ριάλια απο έρωτα ;  :on_the_quiet:
@  Capn Jack Sp... : (17 May 2016 - 01:06 AM) Τα ριάλια
The money

Αν είσαι κι αν δεν είσαι του δήμαρχου παιδίν
If you are and if you're not mayor's child
του δήμαρχου παιδί, ω, ω
mayor's child, oh, oh
εγιώ να σε φιλήσω κι ας κάμω φυλακήν
i will kiss you even if I go to the jail

Τα ριάλια, ριάλια, ριάλια
The money, the money, the money
τα σελίνια μονά και διπλά
the schillings odd and double
τα μονόλιρα, πεντόλιρα και πού ’ντα
one pounds, five pounds and where they are
ο πεζεβέγγης που τα ’χει στη πούγγα, ω, ω
the pimp that has them in his wallet, oh, oh

Εσύ ’σαι ο καθρέφτης, το καθαρόν γιαλίν
You are the mirror, the clear glass
το καθαρόν γιαλίν, ω, ω
the clear glass, oh, oh
που φέγγει στην Ευρώπην και στην Ανατολήν
that shins in Europe and in Orient

Ίντα τραγού'ιν να σου πω, μάνα μου να σ’ αρέσει
What song to tell you in order you to like it
μάνα μου να σ’ αρέσει, ω, ω
in order you to like it, oh, oh
που έχεις αγγελικόν κορμί και δαχτυλίδιν μέση
that you have angelic body and waist like ring

Στην σκάλα που ξεβαίνεις, να ξέβαινα κι εγιώ
The stair that you go down, I wish I would go it down too
να ξέβαινα κι εγιώ, ω, ω
I wish I would go it down too, oh, oh
και εις κάθε σκαλοπάτιν να σε γλυκοφιλώ
and in every step to kiss you tenderly
@  eyoismos : (08 May 2016 - 08:01 PM) hahaha the idea of ajax going all "nigga gangsta" on us is hilarious
@  Ajax : (07 May 2016 - 09:03 AM) :new_russian:
@  eyoismos : (25 February 2016 - 04:57 AM) www.greeksphone.com
@  eyoismos : (18 February 2016 - 11:04 AM) λες ; wink
@  Ajax : (17 February 2016 - 11:08 PM) Yerases eyo  :on_the_quiet:
@  eyoismos : (29 January 2016 - 03:52 AM) παρασοβαρευτήκαν όλοι οι παλιοί .... μωρέ δεν σηκώνουν λίγο καλαμπούρη ακόμα και σε ιδιωτικά μυνήματα - μου δίνουν την εντύπωση οτι τους ενοχλώ , και ας λένε επανωτά ΛΟΛ  στις απαντησεις τους ... οπότε ... δεν κάνω άλλο τον κόπο πιά ... βερέθηκα να υποκινώ καταστάσεις ωστε οι παλιές επαφές να παραμένουν ζωντανές .... ας το "ξεκινούν" απο δω και στο εξείς ,  ετσι για μια διαφορά, κάποιοι άλλοι πιά :(
@  Ajax : (25 January 2016 - 05:39 PM) Buckle up, gonna be an interesting financial year !
@  Ajax : (25 January 2016 - 05:38 PM) Ti petaxes ;;;

Photo
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for Russels kids


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#1 TZAKI

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Posted 07 September 2010 - 12:23 PM

Braised Eggplant with Potatoes

From Nancy Gaifyllia, former About.com Guide

Braised Eggplant with Potatoes

In this dish, the eggplant are dredged in flour and browned before adding to the pot, giving the dish a lovely mix of textures and tastes. These are the classic Greek tastes: eggplant, potatoes, tomatoes, onions, herbs, and olive oil.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Ingredients:

* 1 pound of eggplant, cut in egg-sized chunks (skin on)
* 2 pounds of potatoes, peeled, cut in chunks
* 3 medium onions, chopped
* 1 bunch of fresh parsley, chopped
* 1 1/2 pounds of fresh tomatoes, pulped (or 2 3/4 cups of pulped stewed tomatoes)
* 1/2 cup of olive oil
* 1 1/4 cups of water + 1/4 cup of water
* 1/2 teaspoon of salt (for sauce)
* 1/2 teaspoon of salt (for vegetables)
* 4 tablespoons of olive oil
* 4 tablespoons of flour

Preparation:

To start: Soak eggplant pieces in water for 30 minutes.

Make the sauce: In a stew pot, combine tomatoes, parsley, onion, 1/2 cup of olive oil, 1 1/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil, cover, and cook over medium-high heat for 15 minutes. Stir in potatoes and 1/4 cup of water, cover, and cook until the potatoes are done, about 20 minutes.

Fry the eggplant: While the sauce is cooking, drain the eggplant and season with 1/2 teaspoon of salt. Heat 4 tablespoons of olive oil in a frying pan over high heat. Dredge the pieces of eggplant in flour and fry until golden brown on all sides. Place fried pieces in a strainer so excess oil will drain off.

Add eggplant to the potatoes and sauce, cover and continue to cook for 10 minutes. Turn off heat and leave the pot on the stove until ready to serve or store.

Serve hot, warm, or at room temperature.

Edited by TZAKI, 07 September 2010 - 12:23 PM.


#2 TZAKI

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Posted 07 September 2010 - 12:25 PM

Green Bean Casserole with Olive Oil and Tomatoes - Fasolakia Lathera



Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.”

The most popular vegetable to make "lathera style" is the green bean, but you can try this dish with small zucchini, okra, or peppers as well.
This version includes some potatoes and baby carrots (I find the carrots sweeten the sauce a bit) and can be a delicious vegetarian entrée or a tasty side dish.

Try serving it with some crumbled feta on top and some great bread for dipping in the savory sauce.


* 2 lbs. green beans, cleaned and trimmed
* 1/2 cup olive oil
* 1 large onion, diced
* 2 cloves garlic, minced
* 2-3 medium potatoes, cut in large wedges
* A large handful of baby carrots
* 1/2 cup chopped fresh parsley
* 2 tbsp. tomato paste
* 4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
* 1½ cups warm water
* 1 tsp. sugar
* 1 tbsp. chopped fresh dill
* Salt and pepper to taste

Preparation:

In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.

Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.

In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.

Note: Be sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.

#3 TZAKI

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Posted 07 September 2010 - 12:27 PM

In Greek: γεμιστά, pronounced yeh-mee-STAH


Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
Ingredients:

* 2 large green bell peppers
* 5 medium zucchini + 1 small zucchini
* 3 medium eggplant
* 1 large potato
* 5 large ripe tomatoes
* 1 medium onion, grated
* 3/4 cup of fresh parsley, finely chopped
* 2 cups + 1 tablespoon of long-grain rice
* 1 teaspoon of salt
* 1/2 teaspoon of pepper
* 1 cup of olive oil
* 3 tablespoons of water

Preparation:

Wash all vegetables well, and peel the potato.

Trim & Scoop Out Vegetables:

(See how to scoop and stuff with photos.)

Use a large bowl to hold the vegetable pulp.

* Tomatoes: Cut a cap off the top of tomatoes. Using a teaspoon, scoop out tomato pulp and put in a bowl. Set tomatoes and caps aside.
* Bell peppers: Cut a cap off the top of the peppers, scoop out seeds, and rinse well. Set peppers and caps aside.
* Potato: cut a thick slice off the potato lengthwise. Scoop out interior of potato and put in the bowl with the other vegetables, leaving a 1/8 inch shell. Set potato and top aside.
* Eggplants: cut off the top with stem. Using a spoon, scoop out eggplant pulp and add to bowl with other vegetables. Set eggplants and tops aside.
* Zucchini: trim tops of the 5 large zucchini, and using a spoon handle, scoop out zucchini pulp and add to bowl. Set zucchini and tops aside. Cut the small zucchini into 8 slices and set aside.

Make the Stuffing

Using a vegetable grater (or the large grate on a cheese grater), grate all the pulp that was scooped out from the vegetables, as well as the tops of the zucchini and eggplant, and place in a large bowl.

Wash the rice, and add to the bowl. Add grated onion, parsley, salt, pepper, and all but 2 tablespoons of olive oil. Mix well. The stuffing mix will be soupy.

Stuff the Vegetables

Using a teaspoon, fill the vegetables to within 1/2 inch of the top. The rice will expand when cooked so take care not to overfill. Place caps on top, using the zucchini slices for the eggplant and zucchini.

Cooking

Place the vegetables in a 14 x 11 inch (or equivalent) baking or roasting pan. The tomatoes should be placed upright, and the other vegetables should be placed on their sides. They should fit snugly in the pan.

There will be a little oil left in the bottom of the bowl. Add 3 tablespoons of water and pour the mixture into the pan with the vegetables. Drizzle the vegetables with the remaining olive oil (2 tablespoons).

Place vegetables in a cold oven and heat to 480F (250C). When the liquid starts to boil (about 10-15 minutes), reduce heat to 355F (180C) and cook for one hour.

Allow the vegetables to sit for 20 minutes before serving. Stuffed vegetables are served warm or at room temperature and are excellent the second day.

Yield: serves 4-6

#4 TZAKI

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Posted 07 September 2010 - 12:29 PM

Spanakotyropita: Easy Spinach Pie with Cheese


In Greek: σπανακοτυρόπιτα, pronounced (take a deep breath) spah-nah-ko-tee-ROH-pee-tah

This is a family favorite because it's quick, and easier to make than some other versions. The spinach needs to be cooked the day before, but once the pita gets started, it takes a few minutes to get it ready, and about 30 minutes to bake.

For an illustrated version of this recipe see Quick Spinach Pie with Cheese in Photos.
Cook Time: 30 minutes
Total Time: 30 minutes
Ingredients:

* For the spinach & herb mixture:
* 4 pounds of fresh spinach, washed, trimmed, and chopped
* 2/3 cup of olive oil
* 1 large or 2 small spring onions, chopped
* 1 bunch of fresh dill, stems removed, chopped
* 1/3 cup of water
* ----------
* For the pita:
* cooked spinach and herb mixture (above) at room temperature
* 1 egg
* 2/3 pounds of firm feta cheese
* 2 teaspoons of freshly ground pepper
* 2 tablespoons + 2 teaspoons of olive oil
* 1 pound of phyllo sheets 14 x 18 inches
* 2 tablespoons of water
* ----------
* OPTIONAL ADDITIONAL HERBS
* 3/4 cup of chopped flat leaf parsley
* 1 cup of chopped fresh mint
* 1/2 cup finely sliced leeks (white part only)

Preparation:

Note: Contrary to most instructions (even my own), the phyllo can be taken out of the freezer to defrost 3 hours before using (leave package unopened while defrosting).

Day 1: Prepare the spinach and herbs

Over medium heat, sauté the onion (and fresh dill, if using) in olive oil in a large soup or stew pot until soft. Add water and spinach and bring to a boil. Cover, reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.

Day 2: Make the pita

Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature. As ingredients are added, it will continue to drain.

Preheat oven to 350F (175C).

Beat the egg with a fork and add to the spinach. Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.

Note: If the feta cheese is too soft to crumble by hand (if it starts to mush), put in a bowl and use the tines of a fork to make small pieces, then add to spinach.

Unroll the phyllo and count the sheets. Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush. Lay half the phyllo in the pan, and fold in any overlap toward the center to fit the dough into the pan. Brush the top of the phyllo with 2 teaspoons of olive oil, covering it from side to side.

Pour the spinach mixture into the pan and use a fork to spread it out evenly over the dough. Lay the other half of the phyllo sheets on top of the spinach, and fold in the overlap so the sheets fit in the pan.

Note: To make a smooth top that hides the folds of the dough, keep one sheet out of the top layer, and place it on top of the other sheets. Trim the edges with a scissors to fit the pan (not done here).

With a sharp knife, cut into 20 pieces, cutting all the way through to the bottom. Use your hand to sprinkle 2 tablespoons of water evenly over the top. Work with small amounts of water to distribute evenly. Do not touch the dough with wet hands.

Bake at 350°F (170°C) for 30-40 minutes or until golden brown.

Cut and serve.

Alternative Preparation: The filling for this recipe can also be folded into small triangles of phyllo (filo) dough. See folding technique for guidance. Adjust baking time down to 15-20 minutes until triangles are golden brown.

Party Suggestion: The above quantity can be made in two (2) round 9-inch springform pans for easy eating and attractive party-sized pies.

#5 TZAKI

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Posted 07 September 2010 - 12:32 PM

Eggplants in oil and tomato sauce - (Melitzanes sti katsarola me tomata)




Greek : Μελιντζάνες στη κατσαρόλα με ντομάτα
Print this recipe
INGREDIENTS

* 1 kg round eggplants
* 2 - 3 tomatoes, peeled and cut in small pieces
* 2 - 3 medium onions, cut in thin slices
* 1 - 2 garlic cloves
* 150 ml olive oil
* parsley
* A pinch of sugar
* Pieces of graviera cheese

METHOD

Wash the eggplants and cut them in cubes or along side in thin slices, like in the picture. Salt them and let them stand for 1/2 hour. Then, wash them and strain them well. Saute the eggplants and the onions in a deep saucepan with the oil. Add garlic, tomatoes, sugar, some parsley and some water and let them boil. When eggplants are soft enough and water is absorbed lay thin pieces of graviera cheese and let them melt.

#6 TZAKI

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Posted 07 September 2010 - 12:34 PM

Baked potatoes with oregano - (Patates sto fourno riganates)




NOTES
Can be used to garnish meat, turkey, chicken etc.
Greek : Πατάτες στο φούρνο ριγανάτες
Serves / Yields : 4 - 6 persons
Season:All season
Print this recipe
INGREDIENTS

* 1,5 kg potatoes
* 1/2 cup olive oil
* lemon juice
* oragano
* salt
* pepper

METHOD

Wash and peel the potatoes. Chop them in small pieces and dredge them with salt, pepper and oregano. Spread them in a baking pan, pour olive oil and lemon juice and bake in medium temparature (180 C) for an hour.

#7 Aigiogirl

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Posted 07 September 2010 - 01:01 PM

Baked potatoes with oregano - (Patates sto fourno riganates)




NOTES
Can be used to garnish meat, turkey, chicken etc.
Greek : Πατάτες στο φούρνο ριγανάτες
Serves / Yields : 4 - 6 persons
Season:All season
Print this recipe
INGREDIENTS

* 1,5 kg potatoes
* 1/2 cup olive oil
* lemon juice
* oragano
* salt
* pepper

METHOD

Wash and peel the potatoes. Chop them in small pieces and dredge them with salt, pepper and oregano. Spread them in a baking pan, pour olive oil and lemon juice and bake in medium temparature (180 C) for an hour.









YUMMMMMMMMMMMMM :(

#8 Aigiogirl

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Posted 07 September 2010 - 01:03 PM

Tora pinasa hehehehe. A couple of great recipes there two tzaki that I havent tried yet.... Thank you might give it a go :)

#9 TZAKI

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Posted 07 September 2010 - 01:48 PM

now i'll look for some meat ones yum

#10 TZAKI

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Posted 07 September 2010 - 01:51 PM

Souvlaki Hoirino: Grilled Pork Souvlaki


In Greek: σουβλάκι χοιρινό, pronounced soov-LAH-kee hee-ree-NO

These grilled morsels of pork are so popular that I always figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch.
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:

* 2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
* 1 teaspoon of ground Greek oregano (rigani)
* 1/2 teaspoon of freshly ground pepper
* 1 tablespoon of sea salt
* 2 tablespoons of red wine (or good red wine vinegar)
* 2 tablespoons of olive oil

Preparation:

In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.

Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.

Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.

Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.

Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.

Yield: serves 3 (4 skewers per person) as a main dish.

As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers.

Taste tip: If you have the spice sumac in your cabinet, rub a little on the meat before adding marinade ingredients.



I hope you haven't made the kids dislike pork!

Edited by TZAKI, 07 September 2010 - 01:51 PM.


#11 TZAKI

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Posted 07 September 2010 - 01:54 PM

Moshari Yiouvetsi: Beef & Pasta Casserole


In Greek: μοσχάρι γιουβέτσι, pronounced mohs-HAH-ree yoo-VET-see

Yiouvetsi is the name of a fired terracotta casserole pot in which dishes with meat, poultry, or seafood are traditionally cooked with pastas, however any oven-proof covered casserole dish can be substituted. An easy one-pot oven-to-table dish. This recipe doesn't require any special cut of beef; cheaper cuts do quite well.
Prep Time: 20 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 35 minutes
Ingredients:

* 3 - 3 1/2 pounds of stew meat, cut into serving-sized chunks (not bite-sized)
* 6 tablespoons of olive oil
* 2 large onions, minced
* 4 cloves of garlic, diced
* 1 small hot pepper (green for milder, red for hotter)
* 1 pound of ripe tomatoes (chopped) or 3 cups of canned stewed tomatoes
* 2 allspice berries
* 4 cups of beef broth or water
* 1 pound of small or medium orzo pasta
* 2 teaspoons of sea salt
* 1 teaspoon of freshly ground pepper
* grated kefalotyri or pecorino cheese (or regato)

Preparation:

In a large, heavy-bottomed pot, sauté the meat in 3 tablespoons of olive oil over medium heat until browned on all sides (about 10 minutes). Remove the meat with tongs or a spoon (do not pierce with a fork) and set aside. Add the remaining 3 tablespoons of olive oil to the pot and sauté the onion, garlic, and whole hot pepper until the onion softens. Add the water or broth, allspice, tomatoes, pepper, and meat (using tongs or a spoon). Stir to mix and reduce heat to low. Cover and simmer until the meat is tender (about 1 hour). With a wooden spoon, stir in salt and orzo, cover and simmer gently for 2-3 minutes.

Preheat the oven to 355°F (180°C).

Spoon the meat into a an oven-safe covered casserole dish, and pour the orzo and liquids around the meat. Cover and bake for approximately 50 minutes, until the orzo is cooked and there's still some liquid sauce.

Remove from oven and let rest, covered, for 30 minutes. Serve with grated cheese.

Yield: serves 6

Serving suggestions: Divide and bake in 6 covered oven-proof terracotta or ceramic bakers for individual servings. (The small bakers can be covered with foil during cooking if they don't have lids.)

Variations:

* Lamb can be substituted for the beef.
* Short macaroni-type soup pasta (ditali or tubetti) can be substituted for the orzo.

#12 TZAKI

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Posted 07 September 2010 - 01:56 PM

russel print them off and give them to your cook! and let the kids eat these meals with there fork :tongue:

#13 set2love

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Posted 07 September 2010 - 04:08 PM

yum im trying the first one, i like egg plant


:girl_prepare_fish:

#14 set2love

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Posted 07 September 2010 - 04:09 PM

Eggplants in oil and tomato sauce - (Melitzanes sti katsarola me tomata)




Greek : Μελιντζάνες στη κατσαρόλα με ντομάτα
Print this recipe
INGREDIENTS

* 1 kg round eggplants
* 2 - 3 tomatoes, peeled and cut in small pieces
* 2 - 3 medium onions, cut in thin slices
* 1 - 2 garlic cloves
* 150 ml olive oil
* parsley
* A pinch of sugar
* Pieces of graviera cheese

METHOD

Wash the eggplants and cut them in cubes or along side in thin slices, like in the picture. Salt them and let them stand for 1/2 hour. Then, wash them and strain them well. Saute the eggplants and the onions in a deep saucepan with the oil. Add garlic, tomatoes, sugar, some parsley and some water and let them boil. When eggplants are soft enough and water is absorbed lay thin pieces of graviera cheese and let them melt.


im drooling

#15 russel

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Posted 07 September 2010 - 08:55 PM

thanks Tzaki,..i will and maybe she will do a decent job..

and i must say it is very nice of you to put these on.
what a nice lady..! :air_kiss:

#16 TZAKI

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Posted 10 September 2010 - 11:53 AM

Greek spanakopita, however in this recipe theres dill.....im not a fan of dill.

http://www.taste.com.au/recipes/844/spanakopita

Posted Image

Edited by TZAKI, 10 September 2010 - 11:57 AM.


#17 russel

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Posted 19 September 2010 - 05:20 PM

food has gne well..only problem it makes them more homesick..!

#18 TZAKI

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Posted 20 September 2010 - 10:27 AM

thats great news, russel!!!!!

the homesick bit im sorry :cray: i can't help with that..

make sure you give them hugs and kisses, and lots of love.......

#19 TZAKI

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Posted 20 September 2010 - 01:34 PM

kourambiethes for the kids

Posted Image


INGREDIENTS

250g butter, softened
1/3 cup (55g) icing sugar
1 egg yolk
1 tablespoon brandy
½ cup (60g) ground almonds
2 tablespoons chopped slivered almonds
2 cups (300g) plain flour
½ cup (75g) self-raising flour
1½ cups (250g) icing sugar, extra

NOTE: This recipe makes about 36 crescents and can be made a week ahead.

METHOD

Preheat oven to moderate (180°C/160°C fan-forced).

Beat butter and sifted icing sugar in a medium bowl with an electric mixer until light and fluffy. Add egg yolk and brandy, beat until well combined. Stir in both almonds and sifted flours to form a soft dough. It may be easiest to do this using a low setting on the electric mixer.

Shape level tablespoons of mixture into crescents and place, 3cm apart, on ungreased baking trays. Bake crescents in a moderate oven for about 15 minutes or until browned lightly.

Cool shortbread on tray for 10 minutes. Sift half the extra icing sugar over a sheet of baking paper. Transfer shortbread onto icing sugar. Sift over the remaining icing sugar to coat completely. Cool.

Store in an airtight container, dusted with extra sifted icing sugar.

Suitable to freeze. Not suitable to microwave.

#20 TZAKI

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Posted 20 September 2010 - 01:35 PM

galaktombouriko

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